Butternut Squash and Spinach Quiche

The
only thing in my original recipe that I wasn't totally satisfied with
was the crust. For now, use any sort of tart, pastry or pie shell that
you prefer.

IMPORTANT
- this recipe is for your standard pie pan or a 9" x 1" tart shell.,
which is fairly shallow as far as quiches go. If you prefer a thicker
quiche and have a deep dish pie crust or tart shell you should double
the recipe.

Combine
the milk and cream in a heavy saucepan and heat over medium heat until
it scalds (this is when a skin begins to form on the surface.) Set
aside and allow to cool slightly for 10-15 minutes.

Meanwhile,
beat together the eggs, salt, pepper and nutmeg. Slowly combine with
the cooled milk. Using a hand blender or upright blender, blend
together the custard until it’s light foamy (about 30 seconds).

Slice
the squash into ¼ inch slices with the skin on. Roast in a 475 degree F
oven for an 45 mins to an hour, or until the edges start to crisp and
darken. Allow to cool and remove the skins.

Layer
the bottom of the partially baked crust with the squash, spinach and
cheese. There are no rules for how much filling to add, it’s up to your
discretion on what you want the filling/custard ratio to be. Slowly
pour in the custard until the crust is full. Bake at 375 degrees F for
35 – 45 minutes, or until the filling is golden brown and doesn’t move
at all when the pan is shaken.

Important
note: If you are using a deeper tart dish, only place half of the
ingredients in at first. Pour in some of the custard, then the
remaining filling ingredients and the rest of the custard. Since the
custard has been whipped into a froth it will keep the ingredients from
all sinking to the bottom.

Once the quiche is baked, allow to cool. The quiche will keep in the refrigerator for 1 week as long as it’s well wrapped.